Mom's Chicken Pot Pie

Great use for leftover chicken or turkey, and even potatoes or random veggies you may have in the fridge. :) This is a great stand-by that can also be prepared ahead of time and popped in the oven when you get home. You could even prepare the pie filling and freeze it until necessary if you're trying to use up holiday leftovers.

INSTRUCTIONS

Cook chicken, onion and garlic in olive oil/butter over medium heat thoroughly. Mix in flour, and cook down 2 or 3 minutes until pasty. Combine potatoes and vegetables. Pour milk and stock over mixture. (1/2 cup white wine may be substituted in for 1/2 cup stock for some extra flare.) Add salt, pepper and thyme. Cook mixture over medium-high heat until creamy, stirring frequently.

While filling is cooking, grease a 9" glass pie plate. Place 1 crust evenly over pan, taking care to go all the way to the edges at the bottom of the pie plate. Pierce the bottom crust about 4 times with a fork.

After sauce is thickened to desired consistency, slowly pour into prepared pie plate. Top with remaining pie crust, pinching crusts together at edges. Use a sharp knife to cut 5 or 6 small vents into the crust. (This is a great chance to add your personal touch to the presentation of this dish!)

Bake at 350F for 30-35 minutes until top is golden brown. Let pie rest 5-10 minutes prior to serving.

Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.